Garlic Too Overwhelming for You?

Tunaoue · **Joined:** Sun Feb 26, 2012 1:51 am **Posts:** 121

Darcie wrote:

I find if the garlic gets brown it tastes scorched and ruins the dish. I've had good luck with blanching garlic and using it for garlic mashed potatoes - just throw a couple of cloves in the water along with the potatoes. Lends a more subtle flavor.

I'm not convinced that I over cooked this batch of garlic.
I've attempted browning garlic many times before in doing so, I've REALLY BROWNED garlic in the past. It is easily ruined once it hits the point of no return. It stinks, it's unforgiving and it's just ugly, and it doesn't take long. Benefit here is I can goof up a batch and toss it, and then really screw up the next batch worse than the first. Eventually, after 3 pounds of burned garlic in the trash I get the hang of it. The lesson learned is; it keeps the cats off my trash cans!

Keep in mind, I keep torchering myself by re-visiting the seasoning from HELL because I want to, whether I like it or not!
Again, . . . I do like the flavor, it's just way more than I want.
. . . I want it, but I hate how much I get.
. . . It's a tasty seasoning that looks cute, but it keeps CRUSHING ME.
. . . It has that garlic bouquet and fragrance that you keep tasting long after dessert.

How else can I say this . . .

marygott · **Joined:** Fri Jan 09, 2009 4:34 pm **Posts:** 2011

Maybe you have to build up a tolerance. I was raised in an Italian-American family and have been going around in a cloud of garlic funk for so long I don't even notice it. Could be why my dance card is never full.

Mary

auntcy1 · **Posted:** Thu Mar 01, 2012 9:32 am

Tunaoue wrote:

auntcy1 wrote:

I also grow my own garlic but never use it straight from the garden. I've been schooled to cure it a minimum of 2 weeks after harvesting, in a cool, dark area (i.e. basement). That could be part of the problem.
Nancy

See, here's some great info that I did not know.
I shall dig up all my garlic and replant with kumquats.
Just kidding, but if that's the case, why not just purchase from the store and not grow any?

Several reasons, but my top 2 are (1) home-grown is the absolute freshest garlic you can get vs store bought you have no idea how old it is and (2) I can plant different varieties, such as Music, German White, Spanish Rioja, and Shallots. Store bought doesn't offer you variety.
Nancy

Amy · **Posted:** Thu Mar 01, 2012 9:46 am

With supermarket garlic I almost always use about twice the amount I would use using fresh garlic. There's a wonderful Amish farmer in our area that grows outstanding varieties of garlic. I stock up with them during the summer, but am very careful to taste a little bit of the raw garlic of each variety before I use it, and I do mean each time I use it. Garlic's intensity/bitterness/etc. changes over time.

Amy

fitzie · **Posted:** Thu Mar 01, 2012 10:33 am

If garlic is too strong for you, just smash a clove, put it in whatever you are cooking, and remove prior to serving. I think this will give you a milder garlic flavor.
fitzie

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Garlic Too Overwhelming for You?

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